Last weekend, we grilled up some beef short ribs, Korean galbi style. On the side, we also grilled some sugar snap peas, okra, and mushrooms. A peanut sauce accompanied the snap peas, while I tossed the mushrooms and okra in two chili dressings.Read More
This Lunar or Chinese New Year, we attempted to make as much of our Chinese meal from scratch as possible. In reality, depending on who you ask, it wasn’t a traditional menu. There were no whole steamed fish or chicken, abalone slices on vegetables , dried oysters stewed with hair-like seaweed, or any of those typical Chinese New Year dishes that we grew to love (or despise) as kids. We did, however, tried to keep it Chinese-y.Read More
I posted a photo on Instagram earlier and did not expect the overwhelming number of recipe requests. I shouldn’t be surprised, as lo bak go (蘿蔔糕) is a well loved dim sum item. Moreover, it’s a Chinese New Year staple.
Savoury meat-studded steamed cakes (e.g. made with radish or taro root) and dessert steamed cakes (e.g. red bean, water chestnut, sticky brown sugar coconut) represent optimism towards a more prosperous year. (“Cake” in Chinese is homonymic with “rising up”).Read More
Even though I am away from Vancouver, I made it a point to celebrate Canadian Thanksgiving this year. For one, the thought of seeing all the celebratory food that my friends were enjoying back home would have been too much to bear.Read More
I perk up like a puppy that hears the mailman approaching when my husband texts me 2 simple words:
I came, I ate, I conquered.
I spent an entire month in VancouverRead More